Monday, November 29, 2010

Brown rice noodles with chilli oil

This is a colorful, spicy and healthy dish. I used brown rice spaghetti with rice bran and lots of vegetables to make this. It would taste very good with angel hair pasta or the chinese rice noodles ( thin ones). The brown rice spaghetti is slightly thicker and has a dense texture compared to the wheat pasta. However, it satisfied my craving for  Indo-chinese meal and it was quick and easy prepare.

Brown rice spaghetti 250 grams (about 2 fistful)
Ginger-garlic paste 2 tbsp
Frozen or steamed mixed vegetables (peas, beans, carrots, soybeans, onion, peppers)
Cilantro to garnish
curry powder
crushed red pepper
Soy sauce, salt to taste
Oil as required
Chilli oil


Boil the noodles as per directions (about 10 minutes). Heat oil in a pan and add ginger garlic paste, curry powder and crushed pepper and noodles. Stir well and add all the mixed vegetables, salt, and soy sauce. Garnish with cilantro and chilli oil.

Sunday, November 21, 2010

Honey lemon tofu


Plain tofu being bland takes on the flavors of anything that is added to it very well.  I have been experimenting with tofu these days and trying out different recipes. I have added tofu to noodles or tomato soup, made stir fries and even made tofu with spinach like palak paneer. This time I decided to add some new flavors that I had'nt tried before. I used extra firm tofu cubes and cooked it along with some honey, soy sauce and a few other things. Here is the recipe.

One pack of cubed extra firm tofu, one small onion chopped, red and yellow sweet peppers diced, 3tbsp honey, 2 tbsp soy sauce, a pinch of brown sugar or more if you like it sweeter, black pepper and crushed red pepper flakes,garlic powder 1tsp, lemon-pepper seasoning salt, juice of 1 lemon, 1tsp zest of lemon, a few cashews lightly toasted, cilantro leaves to garnish. Salt to taste. Oil for cooking.

Drain the tofu cubes well. Transfer them in a bowl and add all the ingredients except the cashews, and diced sweet peppers. Take oil as needed and transfer the entire contents to the pan. (I used non stick pan). Cover and let it cook for a few minutes. It should start to brown on one side. Stir and let the tofu absorb all the flavors and brown lightly. It should soak all the juices. Now add the diced sweet peppers and taste for seasoning. I like to add a little honey towards the end to give a nice glaze and a little more lemon zest and some more lemon juice for the fresh flavor. Top with some lightly toasted cashews and garnish with cilantro.

I made a simple dessert to go with this. Raspberry jello with fresh raspberries and cream.

Friday, November 19, 2010

Bread pakora (healthier version)

It is a healthier version of the popular tea time snack. I used whole grain bread which I dipped in spiced gram flour batter and then shallow fried it. Pair it with a side of salad, your favorite chutney or ketchup and tea.
Whole grain bread (sides removed), gram flour, about a cup(besan), rice flour 2-3 tsp, cilantro and green chillies.
Dry masalas: Haldi, red chilli powder, ajwain powder (carom seed powder), asofoetida, garam masala, black salt and salt to taste, oil for shallow frying.


Cut the end of breads and slice each bread into 2-3 pieces. Mix all the dry masalas with besan and rice flour add water and mix well. It should be of a pouring consistency. Now add chopped cilantro and green chillies. Dip each slice of bread in the batter to cover both sides. Cook adding little oil on low heat in a non stick pan on both sides till crisp and done.

Thursday, November 18, 2010

Kadhai bhindi


Kadhai Bhindi
So finally here I am with my first post. Surprisingly with a not so fancy sabzi bhindi! I am not a big fan of the vegetable but  the way I like it is with lots of onion. I also dont use exact measurements for my recipes. I like to add things as I go and my recipes for the same dish too changes often. Just like the story of the stone soup, I often start with nothing and end up with something  surprisingly delicious.
Okra/bhindi (cut into rounds), 2 -3 small or 1 large onion, grape tomatoes, yellow, orange and red peppers, 1-2 cloves or garlic, cilantro.
Dry masalas like turmeric, salt, red chilli powder, cumin powder, garam masala, mustard seeds and cumin seeds.

Heat oil, add mustard and cumin seed. Let them splutter then add the cut okra. Cook on medium high heat stirring occasionally till the okra is not gooey anymore. Now add sliced onion and and all the peppers and the dry masalas. I like to add salt at the end so that the vegetables dont shed water and become soft. Now finally add the halved grape tomatoes and grated garlic. Top with some black pepper, cilantro and a splash of lemon juice. I like to eat this with some fresh salad, roti and dal tadka.